A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

Method

Crush the biscuits by putting them in a large, strong, plastic food bag and bashing with a rolling pin. Melt the butter with the syrup or honey in the microwave, then stir in the biscuits. Press onto the base and up the sides of a 12 x 36cm rectangular tin (or 23-25cm round flan tin) and chill while you make the filling.

Break up the two chocolate bars and put in a large bowl. Melt in the microwave for 2-3 mins on Medium, stirring halfway through. Stir in the vanilla extract, then sift in the icing sugar. Whip the cream until it just holds its shape, then fold into the melted chocolate. Pour into the prepared tin and smooth the top. Chill for at least 2 hrs or for up to 2 days.

Just before serving, remove the tart from the tin and slide it onto a flat plate (loosen edges first with the tip of a small pointed knife). You will find it easier to remove the tart if you leave it at room temperature for 30 mins. Put a few tsps of crème fraîche along the centre of the tart (or around the edges if the tart is circular) and top each with a raspberry, then dust lightly with icing sugar. Cut into thin slices and serve with extra raspberries on the side.

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Comments, questions and tips

Comments (206)

dmct3027th Jul, 2008

I made this for my babies Christening and everyone absolutley loved it. It is v easy to make and is soooooooooooo delicious. It was dangerous to make at home because there are only two of us & baby and the temptation was too great.

Easy to make and really delicious. The chocolate did go all hard and grainy as mentioned by the other reviewers, however folded in the chocolate and it mixed in absolutely fine. Trust the recipe - it really does work!

This is the most lucious dessert i have made so far... EVERYONE loves it, and it is so indulgent !I put the vanilla with the cream, and just let the chocoalte cool slightly before you mix it with the cream, you can use any chocolate, any flavouring really... i used terry's chocolate orange and marbelled it in with the cream instead of mixing it right in.. looked brilliant !!! and then added shaved bits of orange peel and chocoalte orange to decorate... Yummy !!!

I made this in a round tin for an Easter Dessert. I thought that it probably could have done with slightly more filling than what the recipe made but after decorating it with chocolate bunnies and piped cream it probably was enough after all the other Easter goodies! I followed other people's suggestions to add the essence to the cream instead but I still had a problem incorporating the cream and chocolate as the chocolate did begin to go clumpy. So I just nuked it in the microwave on half power for 25 secs and this enabled me to bring it all back together and then continue to fold in the remaining cream.

Made three times now. I found the 100g butter added to biscuit crumbs far too much. Tried it with 50g yesterday and it worked fine. I also only add 1 tbsp icing sugar to chocolate and not sure if this is even necessary. Great dessert and very popular.

I made this on saturday for mothers day, and it went down a treat, there was none left, it is devishly chocolately, the only thing i changed was i used 100g of digestives and 100g of gingernuts, instead of butterbiscuits and it was a lovely twist. beware you may have stomach ache after you eat this

I made the mistake of adding the vanilla to the chocolate and guess what the chocolate went hard and grainy. Next time I will read the comments / suggestions before I start a recipe! It was still very nice.

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Questions (3)

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Tips (4)

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